polish perogies recipe
The Best polish perogies recipe
What I love most about pierogies is how versatile they are. You can fill them with just about anything—sautéed onions, sauerkraut, mushrooms, or even sweet fillings like blueberries or sweet cheese for dessert. They’re also a great way to sneak in some extra veggies if you’re trying to get your family to eat healthier. The dough is light but sturdy, and when you boil them just right, they come out tender and perfect every time. Whether I’m serving them with a dollop of sour cream or a drizzle of melted butter, they always disappear fast. This recipe has been a staple in my kitchen for years, and I know it’ll become one of yours too.
Classic Polish Pierogi
A beloved Polish dish featuring tender dumplings filled with mashed potatoes and cheese, then pan-fried to golden perfection. Serve with sour cream and caramelized onions for an authentic experience.
🥘Ingredients
- 2 cups all-purpose flour
- 1/2 tsp salt
- 1 large egg
- 1/2 cup warm water
- 2 tbsp sour cream
- 2 large potatoes, peeled and boiled
- 1 cup farmer’s cheese or ricotta
- 1/2 cup sharp cheddar cheese, shredded
- 1 small onion, finely chopped and sautéed
- 1 tbsp butter
- Salt and pepper to taste
- 1/2 cup sour cream
- 1 large onion, thinly sliced and caramelized
- 2 tbsp butter or oil for frying
- Fresh chives or parsley for garnish
👨🍳Directions
-
1
Make the dough: In a large bowl, combine flour and salt. Add the egg, warm water, and sour cream. Mix until a dough forms, then knead for 5 minutes until smooth. Cover and let rest for 20 minutes. -
2
Prepare the filling: Mash the boiled potatoes until smooth. In a separate bowl, mix the farmer’s cheese, shredded cheddar, sautéed onion, butter, salt, and pepper. Combine with the mashed potatoes and mix well. -
3
Roll out the dough on a floured surface to about 1/8-inch thickness. Use a round cookie cutter or glass to cut circles (about 3 inches in diameter). -
4
Fill each dough circle with 1 tbsp of the potato-cheese filling. Fold the dough over the filling to form a half-moon shape, then pinch the edges tightly to seal. Press the edges with a fork for extra security. -
5
Bring a large pot of salted water to a boil. Drop the pierogi in batches and cook for 3-4 minutes, or until they float to the surface. Remove with a slotted spoon and drain. -
6
Heat butter or oil in a skillet over medium heat. Pan-fry the boiled pierogi in batches until golden brown on both sides (about 2-3 minutes per side). -
7
Serve hot with sour cream, caramelized onions, and a sprinkle of fresh chives or parsley.
🔧Equipment
- Large mixing bowl
- Rolling pin
- Round cookie cutter or glass (3-inch diameter)
- Large pot for boiling
- Slotted spoon
- Skillet for frying
- Baking sheet (optional, for freezing)
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Polish Pierogi Works
❓ Frequently Asked Questions About Polish Pierogi
1. What type of dough is best for homemade pierogi?
The best dough for pierogi is a simple, tender dough made from flour, water, eggs, and a little salt. Some recipes also include sour cream or butter for extra richness. The key is to knead it until smooth and elastic, then let it rest before rolling it out. Avoid overworking the dough, as this can make the pierogi tough.
2. Can I freeze pierogi before cooking them?
Yes! Uncooked pierogi freeze very well. After shaping them, place them on a floured tray in a single layer and freeze until solid (about 1-2 hours). Then, transfer them to a freezer bag or airtight container. They can be boiled straight from frozen—just add a minute or two to the cooking time. Avoid thawing before boiling to prevent them from sticking together.
3. What are the most popular pierogi fillings?
Classic pierogi fillings include:
– Potato and cheese (Ruskie) – Mashed potatoes mixed with farmer’s cheese or ricotta.
– Sauerkraut and mushrooms – A tangy, savory filling, often served with onions.
– Meat – Ground pork, beef, or a mix, seasoned with onions and spices.
– Sweet fillings – Blueberries, strawberries, or sweetened farmer’s cheese with a touch of vanilla.
– Fruit (like plum or cherry) – Often served with sour cream or powdered sugar.
4. How do I prevent pierogi from sticking together when boiling?
To prevent sticking, make sure the water is at a rolling boil before adding the pierogi. Stir them gently right after dropping them in, and avoid overcrowding the pot. Adding a splash of oil or a pat of butter to the water can also help. Once they float (after 3-5 minutes), let them cook for another 1-2 minutes before removing with a slotted spoon.
5. What’s the best way to serve pierogi?
Pierogi can be served in many delicious ways! For savory versions, pan-fry them in butter with onions until golden and crispy, then top with sour cream or bacon bits. Sweet pierogi pair well with melted butter, cinnamon sugar, or a dollop of whipped cream. Some people also enjoy them simply boiled with a sprinkle of fresh herbs or a drizzle of olive oil.